Preparation:

Melt the butter and pass the nuts and Wafer Masters through the food processor. Put the base on the handcuffed cake mold, soak the greasy paper and place it on the cool place for 15 minutes in the freezer. Beat all cream ingredients for 5-10 minutes. Remove the cake mold from the freezer and pour over it. Bake in preheated oven at 150 degrees for 50 minutes at turbo setting. After cooking, keep in the oven until warm (1-1.5 hours). On the other side, prepare the sauce over low heat and pour over the cheesecake and let it rest in the refrigerator. When the sauce becomes solid, slowly remove it from the cake mold. Bon Appetit!